Serves: 4
Prep Time: 20 minutes
Cook Time: 2.5–3 hours
Total Time: ~3 hours

🔥 Char the aromatics:
Place the onion and ginger directly over an open flame or under the broiler. Char until blackened (about 5 minutes), then rinse and set aside.

🍲 Blanch the bones:
Place bones (and brisket if using) in a large pot, cover with cold water, bring to a boil, and boil for 10 minutes. Drain and rinse the bones and pot to remove impurities.

🫕 Simmer the broth:
Return bones (and brisket) to the clean pot. Add 8 cups fresh water. Add charred onion, ginger, spices, salt, sugar, and fish sauce. Bring to a boil, then reduce heat and simmer uncovered for 2.5–3 hours. Skim occasionally.

💡 Shortcut tip: Use a pressure cooker to reduce cook time to ~45 minutes.

🌀 Strain and season:
Remove solids from the broth. Taste and adjust with more fish sauce, salt, or sugar as needed. If using brisket, slice it thinly to serve.

🌿 Prepare noodles & toppings:
Cook noodles per package instructions. Drain and set aside. Arrange herbs, sprouts, lime, chilies, and sauces on a platter.
Optional: Thin onion slices soaked briefly in rice vinegar for tang

✨ Assemble the bowls:
Place cooked noodles in each bowl. Top with thin raw beef slices (they will cook in the hot broth). Ladle in the boiling broth. Add brisket slices, onions, and scallions.

🍜 Serve:
Serve immediately with fresh herbs, lime wedges, hoisin, and sriracha on the side.

🍽️ Optional Variations:
Chicken Pho (Phở Gà): Swap beef bones for a whole chicken and use chicken broth.
Vegan Pho: Use roasted vegetables, mushrooms, and a kombu broth base. Season with soy sauce or tamari.